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1 nuggets

100g Greek yoghurt

1 chicken stock pot

1 tsp five-spice powder

1 hot red chilli

1 red or green chilli, finely chopped

grated zest of 1 lime, plus a squeeze

juice of 0.5 lime

1 long red chilli, trimmed and sliced on the diagonal

2 tbsp finely chopped chives

2tbsp fresh mint leaves, finely chopped

small handful chopped fresh coriander leaves

2 sprigs thyme

a small bunch of fresh thyme

0.5 lemon, zest and juice

2 sticks of celery chopped

3 spring onions, trimmed and chopped

squeeze lemon juice

2 green or red chillies, finely chopped

3 tbsp oyster sauce

½ tsp coriander seeds

Jar of chilli pesto

6 cardamom pods

8 cloves

1 cinnamon stick

2 tsp garam masala

½ tsp fenugreek seeds

1 tablespoon good chilli powder

2tbsp sweet Hungarian paprika

1/4 tsp cayenne pepper

1 tsp ground coriander

1.5tsp ground cumin

1 tsp ground cumin

1 tsp mild curry powder

1 teaspoon cumin seeds, bashed

1 tsp cumin seeds

1 to 2 litres vegetable stock

600ml brown stock

1/2 tsp dry english mustard

½ tsp black mustard seeds

500ml/18fl oz chicken or vegetable stock, fresh or made from 1 stock cube

2 tbsp tomato puree

1 x 400g tin of small beans (haricot, black or black-eyed)

large handful of fresh spinach

500g/1lb 2oz spinach, washed

Salad

Lettuce

5cm/2in fresh root ginger, peeled and finely chopped

1 tsp garlic granules

3 x 400g tins of chopped tomatoes

100g quinoa (I use the red kind here, but either will do)

100g bulgur wheat

100g cracked bulgur wheat

2 portions of dried noodles, such as thin udon or Chinese egg noodles

50g/1¾oz semolina

300g/10½oz basmati rice, rinsed and drained

1 basmati rice

knob of fresh root ginger (3cm), peeled and finely grated

1 tsp grated ginger

a thumb-size piece of fresh ginger, peeled and finely chopped

2 onions, finely chopped

1 large onion chopped

1 onion, thin half moons

1 small onion, finely chopped

1 onion, peeled and finely chopped

4 cloves of garlic, peeled and finely chopped

1 clove garlic, minced

1 garlic clove, peeled and finely grated

3 garlic cloves, chopped

1 garlic clove, finely chopped

400g tin chopped tomatoes

1 tin chopped tomatoes

20ml reduced salt soy sauce

110g can tuna in spring water, drained

1 long grain rice

1 quinoa

3tbsp flaked almonds

1 tbsp dark soy sauce

50g red split lentils, rinsed

1 tsp caster sugar

50g suet

1 heaped tablespoon good cocoa powder

280g sushi rice

300g Puy lentils

olive oil

olive or rapeseed oil

200g plain flour

3 tsp baking powder

1 tablespoon chipotle paste

20g unsalted butter, softened

75g/2½oz butter

Cheese

60g cheddar, finely grated

4 heaped tsp cream cheese

salted natural yoghurt

0.5 cucumber, grated

100g cucumber, cut into ribbons with a peeler

½ tsp ground turmeric

1 tsp ground turmeric

freshly ground black pepper

← All lists

Add an item…

← All lists

The Big Shop

100 of 100 done

100%

Syncing…

All items checked off!

Completed (100)

1 nuggets

100g Greek yoghurt

1 chicken stock pot

1 tsp five-spice powder

1 hot red chilli

1 red or green chilli, finely chopped

grated zest of 1 lime, plus a squeeze

juice of 0.5 lime

1 long red chilli, trimmed and sliced on the diagonal

2 tbsp finely chopped chives

2tbsp fresh mint leaves, finely chopped

small handful chopped fresh coriander leaves

2 sprigs thyme

a small bunch of fresh thyme

0.5 lemon, zest and juice

2 sticks of celery chopped

3 spring onions, trimmed and chopped

squeeze lemon juice

2 green or red chillies, finely chopped

3 tbsp oyster sauce

½ tsp coriander seeds

Jar of chilli pesto

6 cardamom pods

8 cloves

1 cinnamon stick

2 tsp garam masala

½ tsp fenugreek seeds

1 tablespoon good chilli powder

2tbsp sweet Hungarian paprika

1/4 tsp cayenne pepper

1 tsp ground coriander

1.5tsp ground cumin

1 tsp ground cumin

1 tsp mild curry powder

1 teaspoon cumin seeds, bashed

1 tsp cumin seeds

1 to 2 litres vegetable stock

600ml brown stock

1/2 tsp dry english mustard

½ tsp black mustard seeds

500ml/18fl oz chicken or vegetable stock, fresh or made from 1 stock cube

2 tbsp tomato puree

1 x 400g tin of small beans (haricot, black or black-eyed)

large handful of fresh spinach

500g/1lb 2oz spinach, washed

Salad

Lettuce

5cm/2in fresh root ginger, peeled and finely chopped

1 tsp garlic granules

3 x 400g tins of chopped tomatoes

100g quinoa (I use the red kind here, but either will do)

100g bulgur wheat

100g cracked bulgur wheat

2 portions of dried noodles, such as thin udon or Chinese egg noodles

50g/1¾oz semolina

300g/10½oz basmati rice, rinsed and drained

1 basmati rice

knob of fresh root ginger (3cm), peeled and finely grated

1 tsp grated ginger

a thumb-size piece of fresh ginger, peeled and finely chopped

2 onions, finely chopped

1 large onion chopped

1 onion, thin half moons

1 small onion, finely chopped

1 onion, peeled and finely chopped

4 cloves of garlic, peeled and finely chopped

1 clove garlic, minced

1 garlic clove, peeled and finely grated

3 garlic cloves, chopped

1 garlic clove, finely chopped

400g tin chopped tomatoes

1 tin chopped tomatoes

20ml reduced salt soy sauce

110g can tuna in spring water, drained

1 long grain rice

1 quinoa

3tbsp flaked almonds

1 tbsp dark soy sauce

50g red split lentils, rinsed

1 tsp caster sugar

50g suet

1 heaped tablespoon good cocoa powder

280g sushi rice

300g Puy lentils

olive oil

olive or rapeseed oil

200g plain flour

3 tsp baking powder

1 tablespoon chipotle paste

20g unsalted butter, softened

75g/2½oz butter

Cheese

60g cheddar, finely grated

4 heaped tsp cream cheese

salted natural yoghurt

0.5 cucumber, grated

100g cucumber, cut into ribbons with a peeler

½ tsp ground turmeric

1 tsp ground turmeric

freshly ground black pepper